CHoCoLaTE Mousse

225g Bournville chocolate, broken into small pieces

A knob of butter

1 Tablespoon brandy (optional)

3 Large eggs, separated

150ml Double cream, lightly whipped

• Place chocolate in a bowl over a pan of simmering water. Melt slowly, don’t allow the chocolate to become too hot

• Stir in the butter, brandy and egg yolks one at a time and mix until combined

• Set aside to cool slightly

• Whip the egg whites until just stiff

• Fold into the chocolate mixture with the whipped cream

• Spoon into a glass bowl (1-litre capacity) or 6 stemmed glasses or ramekins

• Transfer to the fridge to set

• Dust with icing sugar